Must I refrigerate in order to marinate?
In the event that I want to marinate something, do I have to put the food item in the 'fride?
Let's say that I want to marinate a New York Strip. Why can't I just soak the meat in the marinade and leave it out on the counter for an hour or two?
My problem is that I always cook meat at room tempature, and I want to be able to marinate and warm up the meat at the same time.
Can anyone give me a good reason why marination should take place in the 'fridge vs. at room tempature?
I believe that the marinating time is shorter if left on the counter. Many recipes say marinate in the fridge for 3 hours or at room temp for 30 min. (I just made those times up as an example.) I often marinate at room temp for short periods of time.
Hi NightMan. I think you can leave things on counter in marinade, depending. . . if you're dealing with chicken, I'd be careful. Most other stuff, tho, should be okay. I wouldn't leave raw chicken out for more than an hour at most due to bacteria growth.
if I started with a cold piece of steak or whtaever, I do. In fact if there's olive oil in the marinade, it seems to work better.